Recipe by CoffeeB
This taken from our local press. This can be refrigerated for one week or sliced and frozen. ETA. upon reading reviews, either make 1 1/2 times the recipe for two full loaves or 1 loaf and a few muffins.
Top Review by Prose
Mmmmm....my first of many pumpkin yummies for the fall season! It made the whole house smell wonderful! I made this vegan by using Ener-G Egg Replacer instead of eggs, and also made it gluten-free by using Bob's Red Mill Gluten-Free All Purpose Flour. The recipe held up really well to my modifications. The oatmeal and flax seed gave it a wonderful nutty flavor and texture. Instead of pumpkin pie spice, I just used cinnamon. I might double the spice next time. I poured half the batter in a loaf pan and half in a muffin tin. The muffins were done in about 25 minutes. I found that the bread and muffins were delicious served warm with margarine and cinnamon sugar sprinkled on top. Made for Veg*n Swap 14.
- 425.24 g pumpkin or 425.24 g squash puree
- 2 ripe bananas
- 4.92 ml vanilla
- 2 eggs
- 473.18 ml whole wheat flour
- 236.59 ml oatmeal, quick cooking
- 177.44 ml flax seed meal
- 177.44 ml sugar
- 7.39 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 4.92 ml pumpkin pie spice
Directions See How It's Made
- Preheat oven to 350 degrees.
- Coat 2 standard loaf pans with cooking spray.
- In a food processor, combine the pumpkin puree, bananas, vanilla and eggs.
- Process until smooth, scraping down the sides as needed.
- Add the flour, rolled oats, flax meal, sugar, baking powder, baking soda, salt and pumpkin pie spice.
- Process until thoroughly blended, about 30 seconds, stopping to scrape the sides as needed.
- Transfer the batter to the prepared loaf pans.
- Bake for 45-50 minutes.
- Upon removal from pans, let cool completely before slicing.